Homestyle from the Heart

“We both agreed it has to be homestyle, made with fresh ingredients, and cooked right in front of our customers,” said Vick Miles of Martello and Miles @ the Station, a new eatery located at 1041 Shelburne Road, right across the street from the Volkswagen dealership. Miles, a South Burlington resident, along with his business partner, Brad Martello, opened the restaurant in September 2017, not only to provide hungry patrons breakfast and lunch, seven days a week, but also to fulfill longtime desires to open their own business.

Miles, who began cooking around the age 11, says his choice of vocation was inspired by his mother, a cook and caterer, herself. He has been in professional kitchens ever since, having received his degree in hotel and restaurant management from Champlain College in 1993. It was then that Miles met Martello when they both worked at the Holiday Inn on Williston Road. Martello was the chef and Miles remembers, “I was waiting tables to get front-of-house experience.”

A chef at The Dutch Mill in Shelburne for about 16 years, Miles has plenty of experience serving up comforting classics like patty melts, Philly cheesesteaks, and Reubens served on rye. For Martello, he says he was inspired to become a chef by Jack Fontaine, founder of the longtime Burlington favorite The Rusty Scuffer. Locals may be familiar with Martello’s skill in the kitchen as he was a chef at Henry’s Diner for five years and later at Barkeaters in Shelburne.

The two received constant encouragement from many people in their lives to start their own restaurant. In late 2016, Miles and Martello discussed the idea. “We decided to give it a try before we got too old to regret not doing it,” recalls Miles.

The two cooks started looking for a location in January 2017. Later, a friend recommended the Sunoco station and thus launched Miles and Martello’s eatery, prompting the addition of “@ the Station” for their new restaurant’s name.

Local resident Dave Fischer, now a regular who stops in to grab breakfast, says, “At first glance, it seems to be just a quick stop for gas. However, I encourage folks to stop in, even if it is to say hello and, really, try to leave without ordering something.”

Miles, who notes they also cater small and large parties, says, “In the spring, we are looking to have a food bus and also include outside seating.”

Although passionate about their menu, whether Southern, Italian, or Caribbean, the two say what they love most about their new business are their customers. “We meet so many nice people every day,” shares Miles.

Fischer agrees, “Good people and good food,” and adds, “They haven’t been open long, but will be open for a long time.”